Name: Quick and Easy Butter Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces; 1/2 cup plain Greek yogurt; 4 cloves garlic, minced, divided; 1 tbsp fresh grated ginger, divided; 2 tsp garam masala, divided; 1 tsp ground cumin, divided; 1 tsp ground turmeric; 1 tsp paprika; 1/2 tsp chili powder (adjust to taste); 1 tsp kosher salt, divided; 1 tbsp neutral oil; 2 tbsp unsalted butter; 14 oz crushed tomatoes (or 3 ripe tomatoes, blended smooth); 1/2 cup heavy cream (or coconut cream); Freshly ground black pepper, to taste; 2 tbsp chopped cilantro, for garnish; Lemon wedges, optional

Description

Tender yogurt-marinated chicken simmered in a silky spiced tomato-butter-cream sauce. A budget-friendly, summer-ready skillet dinner that’s fast, flavorful, and family-approved.

Ingredients

Scale

1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces

1/2 cup plain Greek yogurt

4 cloves garlic, minced, divided

1 tbsp fresh grated ginger, divided

2 tsp garam masala, divided

1 tsp ground cumin, divided

1 tsp ground turmeric

1 tsp paprika

1/2 tsp chili powder (adjust to taste)

1 tsp kosher salt, divided

1 tbsp neutral oil

2 tbsp unsalted butter

14 oz crushed tomatoes (or 3 ripe tomatoes, blended smooth)

1/2 cup heavy cream (or coconut cream)

Freshly ground black pepper, to taste

2 tbsp chopped cilantro, for garnish

Lemon wedges, optional

Instructions

1. Marinate: In a bowl, mix yogurt, half the garlic and ginger, half the garam masala and cumin, 1/2 tsp salt, and chili powder. Add chicken, toss to coat, and rest 15 minutes.

2. Sear: Heat oil in a large skillet over medium-high. Sear chicken in two batches until browned, 4–6 minutes total; remove to a plate (it will finish cooking in sauce).

3. Aromatics: Lower heat to medium, add butter to the skillet. Add remaining garlic and ginger; cook 30–60 seconds until fragrant. Stir in remaining garam masala and cumin; toast 30 seconds.

4. Tomatoes: Pour in crushed or blended tomatoes, season with remaining salt, and simmer 5–7 minutes to thicken slightly.

5. Cream: Reduce heat to low and stir in the cream (or coconut cream); simmer 1–2 minutes until silky.

6. Finish: Return chicken and any juices to the pan. Simmer gently 8–10 minutes, stirring, until chicken is cooked through and sauce coats the pieces.

7. Season: Add pepper and a squeeze of lemon to taste. Adjust salt if needed and sprinkle with cilantro.

8. Serve: Spoon over warm rice or with naan; add a side salad or grilled veggies if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 452 kcal
Sodium: 600 mg
Fat: 30 g
Carbohydrates: 8 g
Protein: 39 g